Return to medium-low heat, stirring constantly with wooden spoon, until mixture forms balls and leaves side of pan. Remove from heat.

Stir in eggs, one at a time, beating well after each addition, until batter is smooth and satiny. Stir in cheese.

Drop teaspoons of batter on cookie sheets, forming mounds about 3/4 inch in diameter. A pastry bag fitted with a 1/2-inch plain tip makes quick work of making the mounds. Puffs should be at least 1 inch apart, as puffs will double in size.